Sous Vide Soy-Cured Sea Scallops

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Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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These simple, yet flavorful, sea scallops are cured with soy sauce (yum) with a hint of sweetness from maple syrup and a touch of spice from sriracha sauce.
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Ingredients for 4

  • 8 large sea scallops, side muscle removed

  • 1/4 cup maple syrup

  • 1/4 cup soy sauce

  • 1 tablespoon Sriracha sauce

  • Steamed white rice, for serving

  • Chopped fresh chives, for serving

Directions

  • Step 1

    In a small bowl, whisk together the maple syrup, soy sauce, and sriracha. Transfer to a large zipper lock bag with the scallops. Seal using the water immersion technique and transfer to the refrigerate. Chill for at least 4 hours, or up to overnight.

  • Step 2

    Set the Anova Sous Vide Precision Cooker to 130°F (54°C).

  • Step 3

    Place the bag in the water bath and set the timer for 30 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the scallops from the bag and reserve the cooking liquid.

    • Step 1

      Serve the scallops over rice, drizzled with the reserved cooking liquid and garnished with chives

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130 F / 54.4 C Recipe Temp
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